Ratatouille - cooking recipe

Ingredients

1 medium eggplant (about 1 1/2 lb.)
2 small zucchini (about 1/2 lb.)
1 medium green bell pepper, chopped (about 1 c.)
1 onion, finely chopped
2 tomatoes, each cut into fourths
1/4 c. olive or vegetable oil
1 1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed

Preparation

Prepare cubed eggplant (pare if desired).
Prepare sliced zucchini.
Cook all ingredients in 12-inch skillet over medium heat for 10 to 15 minutes, stirring occasionally, until zucchini is tender.
Makes 6 servings, 140 calories per serving.
Delicious served hot or cold.